Perfect for informal entertaining, this one-pot meal watches itself while the cook has time for other things. The abundance of vegetables extends the low-points roast to make it a hearty autumn meal.
1 tablespoon vegetable oil
1 cup coarsely chopped onions
2½ pounds beef brisket
2 cups water
¾ teaspoon salt
¼ teaspoon ground black pepper
6 medium sweet potatoes, peeled and halved crosswise
1 medium head cabbage, cut into 6 wedges
Heat oil in 5-quart Dutch oven over medium heat. Add onions and sauté until golden. Remove onions with a slotted spoon to a bowl.
Add brisket to Dutch oven and brown on all sides. Return onions and any drippings from bowl to Dutch oven. Add water, ½ teaspoon salt, and the pepper.
Cover Dutch oven and simmer 1 to 1½ hours or until brisket is almost tender adding water occasionally, if necessary. Add sweet potatoes and cook 20 minutes. Add cabbage and remaining ¼ teaspoon salt; cook until meat and vegetables reach desired doneness, 10 to 15 minutes longer.
To serve, transfer brisket to serving platter, slice crosswise. Add sweet potatoes and cabbage to platter. Skim off any fat from broth in Dutch oven. Transfer broth and onions to gravy boat and serve with brisket and vegetables. If desired, broth and onions may be pureed in blender.
6 Servings